Best 4 Crock Pot Vegan Bean Cassoulet Recipes

Welcome to the world of culinary delight, where flavors dance and aromas enchant! In this article, we embark on a culinary journey to discover the best recipe for a delectable crock pot vegan bean cassoulet. This hearty and flavorful dish is a symphony of textures and tastes, a true testament to the versatility of plant-based cuisine. We will explore a myriad of recipes, each offering a unique take on this classic French comfort food, ensuring that you find the perfect one to tantalize your taste buds and warm your soul.

Here are our top 4 tried and tested recipes!

SLOW-COOKER BEAN CASSOULET

Slow-Cooker Bean Cassoulet image

Tasty main dish or hearty side dish, it's your choice. Team these beans with biscuits and coleslaw for dinner one night soon.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 8h15m

Yield 6

Number Of Ingredients 10

Ingredients

1 can (16 oz) vegetarian baked beans, undrained
1 can (15.5 oz) butter beans, drained, rinsed
1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
1 can (14.5 oz) Italian-style stewed tomatoes, undrained, cut up
1 box (9 oz) frozen baby lima beans, thawed
1 cup thinly sliced carrots (2 medium)
1 cup chopped onions (2 medium)
1/2 teaspoon garlic salt
1/8 teaspoon fennel seed, crushed
1/8 teaspoon ground red pepper (cayenne)

Steps:

In 3- to 4-quart slow cooker, mix ingredients.
Cover; cook on Low heat setting 8 to 9 hours.

Nutrition Facts : Calories 320, Carbohydrate 61 g, Cholesterol 0 mg, Fiber 15 g, Protein 17 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 14 g, TransFat 0 g

SLOW-COOKER VEGAN BAKED BEANS

Slow-Cooker Vegan Baked Beans image

This version of vegan baked beans doesn't need an oven. The slow cooker makes it the ultimate hands-off party dish. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 9h10m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 pound dried navy beans
2 cups water
1 medium onion, chopped
1/2 cup molasses
1/3 cup packed brown sugar
2 tablespoons ketchup
2 teaspoons ground mustard
1/2 teaspoon liquid smoke, optional
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Steps:

Sort beans and rinse in cold water. Place beans in a large bowl; add enough water to cover by 2 in. Let stand, covered, overnight., Drain and rinse beans, discarding liquid. Transfer beans to a greased 3-qt. slow cooker. In a small bowl, combine remaining ingredients. Stir into slow cooker., Cook, covered, on low 9-10 hours or until beans are tender. Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 294 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 60g carbohydrate (27g sugars, Fiber 9g fiber), Protein 13g protein.

EASY AND DELICIOUS SLOW COOKER CASSOULET

Easy and Delicious Slow Cooker Cassoulet image

I am married to a chef, but I can't cook. So I make a lot of food in my slow cooker when it's my night to cook. We love France and French cooking, and this recipe is a wonderfully simple, elegant cassoulet that even I can make and he loves. Wonderful for cold nights and dinner parties. Double the recipe for leftovers - it melds overnight very well.

Provided by smart cookie

Categories World Cuisine Recipes European French

Time 4h45m

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
6 slices turkey bacon
1 large onion, finely chopped
4 boneless, skinless chicken thighs, chopped
¼ pound fully-cooked smoked sausage, diced
3 cloves garlic, minced
1 teaspoon dried thyme leaves
2 bay leaves
½ teaspoon ground black pepper
¼ cup tomato paste
3 (15 ounce) cans great Northern beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, drained
3 tablespoons minced fresh parsley

Steps:

Heat olive oil in a large skillet over medium heat and cook bacon until crisp and brown, turning often, about 10 minutes. Remove bacon and drain on paper towels; crumble when cool. Set bacon aside.
Cook and stir onion in the same skillet until translucent, about 5 minutes. Stir in chicken, sausage, garlic, thyme, bay leaves, and black pepper; cook until chicken pieces are browned, 5 to 8 minutes. Stir in tomato paste.
Transfer chicken mixture to a slow cooker and stir in crumbled turkey bacon, great Northern beans, and diced tomatoes. Cover the cooker, set on Low, and cook until cassoulet is thickened and the chicken is very tender, 4 to 5 hours. Sprinkle with parsley before serving.

Nutrition Facts : Calories 521.9 calories, Carbohydrate 52.9 g, Cholesterol 68.4 mg, Fat 18.9 g, Fiber 12.1 g, Protein 35.5 g, SaturatedFat 5.4 g, Sodium 641.2 mg, Sugar 4.7 g

CROCK POT VEGAN BEAN CASSOULET

Crock Pot Vegan Bean Cassoulet image

This recipe is adapted from magpie diner's recipe #373286, created as a crock pot recipe for the French Love Affair Challenge in ZWT8. All of magpie diner's lovely flavors come through here, but in a 'fix it in the morning and forget it 'til the evening' meal!

Provided by loof751

Categories One Dish Meal

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 medium onion
1 large carrot
1 stalk celery
1 large red potatoes
6 garlic cloves
2 tablespoons herbes de provence (I used Herbes De Provence)
1/2 teaspoon sea salt
1/2 teaspoon pepper
1 bay leaf
2 (15 ounce) cans cannellini beans, drained (aka white beans, Great Northern)
1 (14 1/2 ounce) can diced tomatoes (undrained)
1 cup vegetable broth
2 tablespoons olive oil
3 slices whole wheat bread
2 sprigs parsley
4 garlic cloves, peeled

Steps:

Slice the onions, about 1/4" thick. Chop the carrots, celery, and potatoes into 1/2" pieces. Slice the garlic.
Put the onions, carrots, celery, potatoes, garlic and beans into the crock pot and stir to combine. Add herbes de provence, salt, pepper, and bay leaf and stir again.
Pour tomatoes (undrained) and broth over the veggies in the pot.
To make the bread crumb topping - combine olive oil, bread, parsley and garlic in a food processor; puree on high until finely crumbled. Sprinkle half of the bread crumbs on top of the crock pot mixture.
Cover and cook on low heat 6-8 hours.
Just before serving, saute remaining bread crumbs in a dry skillet until lightly toasted. Stir the cassoulet, then top with the toasted bread crumbs.

Tips:

For the best flavor, use dried beans that have been soaked overnight. This will help them cook more evenly and reduce the cooking time.
If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them stand for 1 hour.
Use a variety of beans in your cassoulet. This will add flavor and texture to the dish.
Don't be afraid to experiment with different vegetables in your cassoulet. Some good options include carrots, celery, onions, leeks, and turnips.
Season your cassoulet well. Use a combination of salt, pepper, garlic, and herbs. You can also add a bay leaf or two for extra flavor.
Cook your cassoulet low and slow. This will help the flavors to develop and the beans to become tender.
Serve your cassoulet with a side of crusty bread or rice.

Conclusion:

Vegan bean cassoulet is a hearty and flavorful dish that is perfect for a cold night. It is also a relatively easy dish to make, and it can be made ahead of time. So next time you are looking for a delicious and satisfying vegan meal, give this recipe a try. You won't be disappointed!